Directions:1.Preheat oven to 350 degrees2.line two muffin tins with cupcake papers3. in a small bowl cobine the flours and set aside4.In a large bowl, on medium speed, cream the butter until smooth. add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addtion, beat unitl the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.5.Cool the cupcakes in the tins for 15 minutes. remove from the tins and cool completely on a wire rack before icing. Ice cupcakes with Vanilla Buttercream icing.

icing directions:Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Rating:if you follow the directions exactly the cake will come out light, buttery and very yummy. The icing for me is a little on the sugary side...but most people like it that way but you can always reduce the amount of sugar you add. I used a small amount of red food coloring to make my icing a light pastel pink and used easter M&M's for the center.